A event held at Breaking Bread on Saturday 28th August. The event starts at 19:00.
Jikoni presents a special four course menu for their pop up at Breaking Bread's Closing weekend party.
At Jikoni, we aim to showcase the fantastic food culture of East Africa with dishes from Kenya, Somalia, Tanzania and Ethiopia. Chefs Iman and James have been perfecting the menu since they met back in 2017, drawing on Iman’s childhood memories of exploring the Nairobi food scene, her mother’s home cooking and James’ love of food and experience in the industry. The menu highlights a melting pot of cultures and influences from the Indian Ocean spice trade to traditional cooking techniques and the spectacular array of exotic ingredients the area offers.
MENU
Appetiser
Mandazi – cardamom flavoured donut, papaya, chilli, coriander
Starter
Zanzibar Mix – a unique combination of mango and ginger soup, split pea
bajia, potato dumplings, coconut chutney, tamarind-chilli sauce and crispy
cassava (Ve)
or
Hawaash Fish Cakes – traditional salmon fish cakes made with Somalian
hawaash spice, tamarind sauce, sautéed spinach and crispy sage
Mains
Kunde na matoke – Kenyan black eyed pea, kale and peanut stew, fondant
matoke and chargrilled cauliflower in an ugali case with niter kibbeh spiced
clarified vegan butter and pili pili sauce (Ve)
or
Hillib Ari iyo Baris – a traditional Somalian dish of slow cooked goat shank
braised in maraq, iskukaris fragrant rice, caramelised onions and carrots,
maraq reduction, bisbis green chilli salsa and black lime crumb
Both mains are served with Sukuma Wiki - lightly spiced spring greens,
with onions and garlic (Ve)
Dessert
Vitumbua – coconut rice cakes, fresh mango achari, shaax tea ice cream,
whipped coconut cream (Ve)
£40 per person
We are excited to welcome you to our event at Breaking Bread for the fantastic finale weekend! Please advise us on any dietary requirements and if you are vegan or vegetarian when booking by emailing [email protected].
Also, as it is an outdoor venue we suggest to bring warm clothes, aside from that just bring empty bellies.
Looking forward to seeing you there!
Glossary
Matoke – East African plantain
Niter kibbeh – spiced clarified butter used extensively in Ethiopian cuisine
Ugali – a soft polenta-like staple of African cuisines made from maize flour
Maraq – a traditional Somalian spiced broth
Achari – traditionally is dried mango with sugar and baobab dusting. Our
dessert uses fresh mango
Shaax tea – Somalian sweet tea brewed with spices
**PLEASE NOTE**
This pop up is taking place in Team Canteen at Breaking Bread during the Weekender Celebration. A ticket to the pop up also provides a General Admission ticket which gives you access to the Weekender event and entertainment for the whole day.
Entry requirements:
At Jikoni, we aim to showcase the fantastic food culture of East Africa with dishes from Kenya, Somalia, Tanzania and Ethiopia. Chefs Iman and James have been perfecting the menu since they met back in 2017, drawing on Iman’s childhood memories of exploring the Nairobi food scene, her mother’s home cooking and James’ love of food and experience in the industry. The menu highlights a melting pot of cultures and influences from the Indian Ocean spice trade to traditional cooking techniques and the spectacular array of exotic ingredients the area offers.
MENU
Appetiser
Mandazi – cardamom flavoured donut, papaya, chilli, coriander
Starter
Zanzibar Mix – a unique combination of mango and ginger soup, split pea
bajia, potato dumplings, coconut chutney, tamarind-chilli sauce and crispy
cassava (Ve)
or
Hawaash Fish Cakes – traditional salmon fish cakes made with Somalian
hawaash spice, tamarind sauce, sautéed spinach and crispy sage
Mains
Kunde na matoke – Kenyan black eyed pea, kale and peanut stew, fondant
matoke and chargrilled cauliflower in an ugali case with niter kibbeh spiced
clarified vegan butter and pili pili sauce (Ve)
or
Hillib Ari iyo Baris – a traditional Somalian dish of slow cooked goat shank
braised in maraq, iskukaris fragrant rice, caramelised onions and carrots,
maraq reduction, bisbis green chilli salsa and black lime crumb
Both mains are served with Sukuma Wiki - lightly spiced spring greens,
with onions and garlic (Ve)
Dessert
Vitumbua – coconut rice cakes, fresh mango achari, shaax tea ice cream,
whipped coconut cream (Ve)
£40 per person
We are excited to welcome you to our event at Breaking Bread for the fantastic finale weekend! Please advise us on any dietary requirements and if you are vegan or vegetarian when booking by emailing [email protected].
Also, as it is an outdoor venue we suggest to bring warm clothes, aside from that just bring empty bellies.
Looking forward to seeing you there!
Glossary
Matoke – East African plantain
Niter kibbeh – spiced clarified butter used extensively in Ethiopian cuisine
Ugali – a soft polenta-like staple of African cuisines made from maize flour
Maraq – a traditional Somalian spiced broth
Achari – traditionally is dried mango with sugar and baobab dusting. Our
dessert uses fresh mango
Shaax tea – Somalian sweet tea brewed with spices
**PLEASE NOTE**
This pop up is taking place in Team Canteen at Breaking Bread during the Weekender Celebration. A ticket to the pop up also provides a General Admission ticket which gives you access to the Weekender event and entertainment for the whole day.
Entry requirements: